BAKERY STYLE BAKED NIPPATTU RECIPE
Ingredients
- 2 cups Maida All purpose flour
- 6 tbsps Oil
- 4 tbsps Butter, (melted )
- 1 tsp Baking soda
- 1 tbsp Milk powder, (optional )
- 4 tsp White sesame seeds
- 1 big onion, finely chopped
- 3 - 4 Green Chillies, finely chopped
- 1 tsp Pepper powder, ( optional )
- few Coriander leaves
- few Curry Leaves
- 2 tsps Sugar
- to taste Salt
- 1/4 cup Warm Water, (less than 1/4 cup)
Instructions
- Take maida , oil and butter in a bowl .Mix nicely with the tips of your fingers.It will become like breadcrumb.
- To the flour add milk powder, baking soda, salt ,sugar , pepper powder , sesame seeds, onion, green chillies , coriander leaves and curry leaves . Mix the ingredients nicely with your hand .
- Add warm water slowly in steps and make a tight dough .Even if you feel dough is very tight , don't add water now.When the dough rests for few minutes , moisture from onion will make the dough a bit loose . So remember not to add extra water .
- Knead the dough well ,cover and keep aside for 10-15 mins .
- Meanwhile preheat the oven at 180 deg c for 10 mins .
- Once the resting time for dough is over , divide the dough into lemon sized balls .Take 1 ball, place it in between 2 thick greased plastic sheets and roll gently to form a poori size thin disc . Alternatively , if you have a roti maker / press , you can keep a ball between the sheets and gently press to get a thin disc .
- Gently place the nippattu on a greased baking tray .Poke the nipattu with a fork randomly to avoid fluffing up.
- Continue with the remaining dough in a similar way .
- Bake the nipattu for about 15-20 mins in 170 deg c . Midway flip once after 10 mins . Once done, place them on a cooling rack to cool .
- That's it .. crispy yummy baked nippattu is all yours. Store in air tight containers . Stays crisp for atleat 15-20 days .
Notes
- If you want you can add 1 cup maida and 1 cup wheat flour instead of 2 cup maida.
- Making a stiff yet soft dough is very important . Else the nipattus will not become crisp . So be careful while adding water .
- Rolling the nippattu thin is important for crispiness . Also it has to be uniform .
- To get perfect circle , after you roll or press , you can cut out a neat circle with a suitable size lid . I am very lazy here and usually skip it .
- keep an eye towards the end of baking time.. they burn easily .
- You can also add roasted crushed peanuts / mint leaves / any other herbs / spice powder .
- If you want can omit onion .